Interpretation of the spectra of meat pigments. II.—Cured meats. The mechanism of colour fading
- 1 September 1962
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (9) , 485-491
- https://doi.org/10.1002/jsfa.2740130907
Abstract
No abstract availableKeywords
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